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In a large Dutch oven or soup pot, combine broth, water, potatoes, tomatoes, onion, green chiles, garlic and 1 teaspoon salt or bouillon powder. Bring to a boil over high heat, then reduce the heat to medium and simmer uncovered, stirring occasionally, until the potatoes are tender when poked with a fork, about 20 minutes.
Meanwhile, in a separate small saucepan, add the evaporated milk and heat over medium heat until warmed through and just simmering. Reduce the soup pot heat to low, and slowly pour in the warmed evaporated milk while stirring constantly. Add the oregano, and cook until warmed through but not fully simmering, about 5 minutes longer. Season to taste with salt or bouillon powder and pepper.
When ready to serve, in the bottom of each individual serving bowl, place ¼ cup of the shredded cheese. Ladle the hot soup over top. Sprinkle with crushed chiltepin chile (if using) and more oregano. Serve with warm tortillas for scooping.